- 3 cups blackberries, fresh or frozen
- 1 cup sugar
- 3 serrano chilis super finely diced, I recommend keeping the seeds since there’s a lot of sweet to fight against
- 2 tbsp soy sauce
- 1 1/2 tbsp rice wine vinegar
- 1/2 tsp salt
Toss everything in a medium saucepan and bring to a gentle simmer over medium heat. Once bubbling bring the heat down to low and allow to simmer for 45 minutes. The mix ahould be considerably thicker but a little thinner than a thick jam consistency. If preparing ahead of time allow to cool before refrigerating. If it’s all happening at once just set it aside until you’re ready to use it.
- 1 cup all purpose flour
- 1 1/2 cups seltzer water
- 1 tbsp cornstarch
- 1 tsp salt
- 2 cups neutral oil for frying
Gently mix the flour, water, cornstarch, and salt. You do not want to fully mix it, lumps are good! Have the batter ready in a wide, shallow bowl.
Heat the oil in a large skillet to 350 degrees over medium high heat.
Ingredients, Per Sandwich
- 2 slices of your favorite bread
- 2 slices deli ham
- 2 slices deli turkey
- 1 slice swiss cheese
- A schmear of mayo
- A squirt of sriracha, optional but very recommended
- Sliced green onion, the dark part only
Assemble the sandwich. I recommend getting some sriracha into your mayo schmear. From there it really doesn’t matter if the ham or turkey goes on top. You do you, boo.
Dunk both sides of the sandwich into the tempura batter and make sure to let amy excess drip off. Place the sandwich into the oil. It only needs to fry for about 2 minutes per side, tempura happens so fast.
A safety tip for flipping: Since we’re working with a big wet object and a lot of oil you can’t exactly flip this like a grilled cheese. I use a slotted spatula to remove the sandwich from the oil onto a plate. From there I use my fingers and the spatula to get the sandwich onto the spatula with the fried side up, then gently slide it back into the oil for the remaining two minutes. Place on a paper towel-lined plate to allow excess grease to run off.
Cut the sandwich into halves or fourths and serve with the blackberry chili jam. If you like you can top the sauce with sliced green onion.